Our expansion is almost complete and…
- We are expanding our capacity
We thought our initial footprint at 1250 Niagara Street would hold us over for 3-5 years. In fact, we completed construction on August 26, 2016 and by April 2017 we were already looking to expand. We expect to complete our expansion in the next 30 days and our capacity will dramatically increase. This means more Bootleg Bucha for all!
- We are adjusting our tasting room hours
Due to our new facility layout, our crew will not be able to work in production AND keep an eye on our retail counter. With that said, we are shrinking our hours slightly. Our updated hours are:
Mon & Tues 9-6 (from 9-7)
Weds – Friday 9-7 (same)
Saturday 10-4 (from 9-5)
Sun 11-3 (same)
This will give us the opportunity to still staff our busiest hours and focus on what we do best. As you know, we are constantly tweaking our hours and pay close attention to our customers bucha patterns.
- Our next kombucha brewing class will be on November 6.
Each class sells out quickly. Learn to brew with this 90 minute class led by Jeff Empric, our head brewer. Cost is $30 +tax and each attendee will take home everything they need to start their first batch of kombucha. Click to register.
- You’ll save $$ on kombucha!!!
You’ve seen our prices drop in many of our retail locations and now they are dropping at 1250 Niagara. With our expansion and increased buying power, it’s now the time to make Bootleg Bucha more accessible. Our new pricing will take effect on October 16th – it’s our way of saying thank you. Your support & loyalty has helped us launch Bootleg Bucha, now it’s time to return the favor. Do you want to know our new prices? You’ll have to stop in and see…
- You’re Fired Cider coming soon.
Our latest batch is almost ready to have you feeling your best. We chopped, diced, ground and juiced well over 700lbs of fresh produce to provide the best batch of You’re Fired ACV Tonic. We start with apple cider vinegar and we add fresh ginger root, turmeric root, garlic, jalapeno, orange and onion. Let that marinate for six weeks, finish with fresh, local, honey for a smooth finish and bam! The result is a 100% raw tonic that supports digestive function and immune health.